Kale Caesar Salad

Course: Salad

Cuisine: American

Diet: Low Calorie, Vegetarian

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 713kcal

Author: Aleka Shunk

A modern twist on a classic favorite, this Kale Caesar Salad is ALWAYS a crowd-pleaser. Freshly harvested kale leaves are adorned with creamy homemade Caesar dressing, crispy homemade croutons, and a generous shower of Parmesan cheese.

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Ingredients

10 oz kale, washed and patted dry
Parmesan cheese, shredded

Caesar Dressing

1½ cups extra virgin olive oil
3 large egg yolks
2 oz. anchovy paste *see note
4 large lemons, squeezed and seeded
5-6 large garlic cloves, minced
3-4 oz Parmesan cheese, freshly shredded
1½ tablespoon worcestershire sauce
2 tablespoon stone ground dijon mustard
freshly cracked black pepper

Garlic Croutons

1 loaf sourdough bread, cut into 1" cubes 16-20 oz.
extra virgin olive oil
garlic powder
salt to taste

Instructions

Preheat oven to 400℉.
Let's start with the dressing so it has time to sit and meld! Add the egg yolks in a food processor and blend for 15-20 seconds. Add the lemon juice and blend for another 20-30 seconds.
Next, add the rest of the ingredients except the oil and blend. While blending, slowly stream in the oil until the mixture lightens up and thickens nicely. It should take just a minute or two. Set aside.
Chop kale leaves into small peices and add to serving platter. Removing any tough stems if necessary. Pat dry if it's still wet! Water will keep the dressing from sticking to it. *I like to buy the pre-chopped/washed bag of kale which makes things quicker!
Spread the cubes of bread onto a baking sheet lined with parchment paper. Drizzle generously with olive oil, garlic powder, salt and freshly cracked pepper. (To taste.) Bake on the top rack for 10-15 minutes or until the croutons are golden brown. Keep an eye on them. (The lower rack will burn the bottom of the croutons so keep them higher!)
Remove croutons from the oven and when cooled and top the kale. Add shredded Parmesan cheese and freshly cracked black pepper.
Drizzle dressing over top or serve on the side with a spoon. Enjoy!

Video

Notes

📝 Salad Notes:

*I prefer a tube since it's easier but you can use canned anchovies if you wish but make sure to puree or finley chop the anchovies before adding to oil.
This salad will serve 8 people as a small salad.
There are two types of a kale. Curly kale, lacinato (or dinosaur) kale, and Red Russian kale. Each variety has its own unique flavor, texture, and appearance, so choose whatever kind you like best.
Homemade Caesar dressing typically lasts in the refrigerator for about 1 to 2 weeks when stored in an airtight container. Just check for any signs of spoilage, such as changes in smell, texture, or appearance, before using it, and to discard if it appears off.

Nutrition